- 1 sheet frozen puff pastry thawed overnight in refrigerator
- 1/2 cup freshly shredded gruyere or other favorite cheese
- Garlic olive oil (We use garlic oil that we make ahead in a large batch!)
- Sliced fresh tomatoes, or whole cherry tomatoes
- Note that the cherry tomato tart will take longer to cook
- Fresh ground pepper
- Dried Italian herbs, or minced fresh oregano
- Preheat oven to 425 Degrees
- If using sliced tomatoes, slice them, and arrange on a cutting board that drains, or a board on a piece of paper towel, and salt, to allow the juice to run out (prevents a soggy tart!)
- Put a piece of parchment paper on a baking pan
- Spray with non stick spray
- Place puff pastry in center
- Use sharp knife to score (do not cut all the way through) about one inch around outside
- Use a fork, and generously poke holes all over the center section.
- Bake for 16 minutes, turning pan half way through.
- Pull it out, and if the middle has puffed, take the flat part of a fork and smash it down.
- Brush with garlic oil
- Spread shredded cheese in center
- Sprinkle with herbs
- Put a few grinds of fresh pepper on top
- Top with either whole cherry tomatoes, or fresh sliced
- Bake for 15-20 minutes, turning half way for the whole sliced tomatoes
- Bake for 30 minutes, turning half way through for the cherry tomatoes, as they take longer to cook.
- When tart comes out, put a sprinkle of kosher salt on the cherry tomato version. (Sliced version is already salted)
- Allow to rest for at least 5 minutes
- Use parchment to pick up tart, and move to a cutting, and serving board, and slide out the parchment
- Be sure to use a sharp knife to cut into 4 squares.
The type of cheese you should use should be a hard, tangy, flavorful cheese. We have used many varieties of sharp cheese combos, and they all turn out so good. Recently we used a whiskey white cheddar along with a drunken goat cheese. Winner combo for sure!
Keywords: Puff pastry, tomato tart, brunch, breakfast, easy recipes, clean eating